Ingredients:

  • 680 g boneless skinless chicken breast, cubed
  • 30 ml olive oil
  • 15 ml lime juice
  • 5 g smoked paprika
  • 5 g garlic powder
  • 3 g salt
  • 3 g black pepper
  • 185 g long-grain white rice, rinsed
  • 480 ml chicken broth
  • 30 ml fresh lime juice
  • 15 g chopped fresh cilantro
  • 15 g butter
  • 425 g frozen corn kernels, thawed and patted dry
  • 15 ml neutral oil
  • 3 g chili powder
  • 60 g mayonnaise
  • 60 g sour cream
  • 50 g Cotija cheese, crumbled
  • 5 g garlic, minced
  • 15 ml lime juice
  • 1 g cayenne pepper
  • 1 avocado, sliced
  • 2 scallions, thinly sliced

Instructions:

  1. Combine rice and chicken broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes. Once finished, fluff with a fork and stir in butter, lime juice, and cilantro. Set aside covered to maintain heat.
  2. Toss cubed chicken with olive oil, lime juice, and seasonings. Heat a skillet over medium-high heat. Add chicken in a single layer; cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes.
  3. For the charred corn, heat neutral oil in a skillet over medium-high heat, add corn and chili powder, and cook until blistered.
  4. For the creamy street corn sauce, mix mayonnaise, sour cream, Cotija cheese, garlic, lime juice, and cayenne pepper in a bowl.
  5. Assemble the bowls by placing the rice, chicken, charred corn, and drizzle the sauce on top, garnishing with avocado and scallions.